Fresh Lemon & Garlic Pasta

Vegan recipes for pasta typically use nut milks to achieve the delicate, creamy texture we all crave so much. This recipe is one of them! I used cashew milk to make it as creamy and smooth as possible and it tasted amazing. The taste and flavors are unbeatable! The green onions, fresh lemon juice and freshly ground black pepper make for a seriously tasty vegan pasta!

Vegan Recipes Pasta

The recipes is pretty simple and can be prepared within 30 minutes, making this vegan pasta recipe a favorite in my kitchen! It’s so fast, literally on the table in less than a half hour.

Anyone can make this!

If you don’t have cashew milk handy you can substitute other plant-based milks for it. I’ve used almond and oat milk as well in this recipe! Just make sure whichever you choose it is the plain version, not the vanilla flavored milk!

This vegan pasta recipe also calls for lots of garlic! I add a lot but you can add less if you’re not a huge fan of garlic. Also, the recipe tastes best with fresh lemon juice, not the bottled variety, but that can be used in a pinch!

The nutritional yeast in this recipe really makes the pasta taste extra creamy and even cheesy! Plus, it adds a lot of national value. 🙂

Remember to soak the cashews overnight to make this pasta as creamy and smooth as possible. If you can’t soak them overnight, try for at least 4 hours.

I used fresh cauliflower for this recipe, never frozen. It just tastes best fresh!

Sprinkle toasted pine nuts on top for a crunchy texture. Trust me, you won’t be able to resist seconds!